Strawberry Oat Crumble Bars
Ingredients
The base and topping
-
3
cups
gluten-free rolled oats
-
1
cup
hulled sunflower seeds
-
¼
teaspoon
fine sea salt
-
⅛
teaspoon
fine sea salt
-
½
cup
virgin coconut oil
-
¼
cup
pure maple syrup
-
3
tablespoons
brown rice syrup
-
1
tablespoon
sunflower seed butter
The filling
Instructions
- Preheat the oven to 325°F (160°C) and roast the sunflower seeds for 9 to 12 minutes until golden.
- Increase the oven temperature to 350°F (180°C) and line a square baking pan with parchment paper.
- In a food processor, blend the sunflower seeds, oats, and salt until coarse flour forms.
- Melt the coconut oil in a small pot, then whisk in the maple syrup, brown rice syrup, and sunflower seed butter.
- Combine the wet mixture with the oat mixture in the food processor until it forms a heavy, oily dough.
- Reserve 1¼ cups of the oat mixture for topping and press the rest into the bottom of the prepared pan.
- Prebake the crust for 10 minutes, then cool for 5 minutes.
- Spread the strawberry jam evenly over the crust and crumble the reserved oat mixture on top.
- Bake for an additional 14 to 18 minutes until the topping is firm.
- Cool in the pan for 45 to 60 minutes, then freeze for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
12-16
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
6g
Sodium
120mg
Cholesterol
0mg
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